Bakery vegetable puffs
Crisp puff pastry filled with potato, carrot and peas—an easy savoury bake for tea time.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 50 minutes
- Makes
- 8 puffs
- Oven, conventional
- 200°C / 400°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Saucepan
- Pastry brush
The filling should be dry and completely cool. Steam trapped inside a wet filling can stop the pastry from crisping.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 200°C (400°F) and line a tray. Cook carrot and peas until just tender; drain well.
- 2
Heat oil, crackle the cumin, then cook onion, chilli and ginger until soft. Add the spices and salt.
- 3
Fold in potato, carrot and peas. Crush a few potato pieces so the filling holds together, then cool completely.
- 4
Spoon filling onto pastry squares, fold into rectangles or triangles and seal the edges firmly.
- 5
Brush with milk and bake for 20–25 minutes, until layered and golden. Cool briefly before serving.
Your baking notes
Notes stay on this device.